Storage Tips

Cool soup completely, then refrigerate in airtight containers up to 5 days. The flavors meld beautifully, so day-two lunches are a treat. For longer storage, freeze in pint jars or silicone bags 3 months. Thaw overnight in the fridge, then warm gently with a splash of water—lentils thicken as they sit. If you plan to freeze, slightly under-cook the cabbage; it softens upon reheating.

Frequently Asked Questions

Can I use green or brown lentils instead?

Yes, but they hold shape longer. Simmer 25–30 minutes and add extra broth if needed. Texture will be brothy rather than creamy unless you blend more.

Is this soup gluten-free?

Absolutely. All ingredients are naturally gluten-free; just check your broth and tomato paste labels for hidden wheat or barley malt.

How can I boost protein?

Stir in a can of rinsed chickpeas or white beans during the last 5 minutes. For meat-eaters, add shredded cooked chicken or browned sausage.

My kids hate cabbage—any tricks?

Shred it ultra-thin (a mandoline helps) and simmer until it’s invisible. Or swap in baby spinach stirred in at the end for a pop of color without the crunch.

Can I double the recipe?

Yes—use a 7–8 quart pot. Increase simmer time to 20 minutes, and add an extra ½ cup broth since volume evaporates more slowly in larger batches.

comforting onepot lentil soup with carrots and cabbage for winter

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comforting onepot lentil soup with carrots and cabbage for winter

Love this? Pin it for later! The One-Pot Winter Lentil Soup That Feels Like a Warm Hug There’s a moment every January when the holiday sparkle has dimmed,…

Prep—

Cook—

Serves—

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon black pepper
2 medium carrots, diced
1 cup red lentils, rinsed
1 bay leaf
4 cups low-sodium vegetable broth
2 cups water
2 cups thinly sliced green cabbage
1 tablespoon fresh lemon juice
Kosher salt to taste
Chopped parsley for garnish

Instructions

Heat the pot: Warm olive oil in a Dutch oven over medium heat.
Sauté aromatics: Cook onion with salt 4 minutes; add garlic 1 minute.
Bloom paste & spices: Stir in tomato paste, paprika, thyme, pepper 1 minute.
Add veg & lentils: Toss in carrots, lentils, bay leaf, broth, water. Bring to boil, then simmer 15 minutes.
Add cabbage: Simmer 5 minutes until tender.
Finish: Remove bay leaf, stir in lemon juice, adjust salt. Serve hot with parsley.